This Lemon Burst Poke Cake Is A Delightfully Refreshing Summer Treat
It seems that as of late, poke cakes have taken the dessert world by storm. Their simple construction combined with the powerhouse of flavoring is likely the reason that the masses simply can’t seem to get enough! When you start with a basic cake recipe, you can quickly transform an ordinary cake into a dessert masterpiece with any flavorings you choose. Using the basic recipe structure, the flavor options are seemingly endless!
With summer in full force, it only makes sense to stick with the tried and true tastes of the warm weather season. Lemon is a prominent fruit used in many sweet and savory dishes this time of year because it brings the perfect pop of flavor to every dish.
This particular poke cake recipe is one that showcases lemon in its most perfect form. The lemon zest used in the cake, pudding, and creamy frosting bring each bite together in perfect harmony. Check out the recipe below to see how to make this unbelievably satisfying summer treat!
For The Cake:
1 box of golden vanilla cake mix (plus additional items required on box)
1 tbsp. lemon zest
1 (3.4 oz.) box of instant lemon pudding
2 c. milk
For The Frosting:
8 oz. cream cheese, softened
2 c. powdered sugar
2 tbsp. fresh lemon juice
1 tsp. pure lemon extract
1 pint heavy cream
3 tbsp. lemon zest, divided
Prepare the boxed cake mix according to package instructions. Before baking, add in 1 tbsp. of fresh lemon zest. After the cake has baked, remove from the oven and immediately poke holes throughout the cake using the handle of a wooden spoon. In a medium mixing bowl, whip the pudding mix and milk together until thickened. Spread mixture over the cake, carefully directing the pudding into the holes. Let the cake cool completely.
To make the frosting, combine the cream cheese, powdered sugar, lemon juice, and lemon extract in a medium mixing bowl. While the mixer is still running, gradually add in the heavy cream bit by bit until the mixture is fluffy and well-combined. Fold in the 2 tbsp. of lemon zest. Spread the frosting mixture atop the cooled cake and garnish with the leftover lemon zest. Enjoy!
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